The Anderson Family: 2010

Monday, December 27, 2010

Christmas in Colorado Springs

Pretty Christmas table

The action is always in the kitchen!

Steve and Monty opening gifts

Kathy likes her new sweatshirt!

The unwrapping aftermath (and no, I did not get another Snuggie!)

Christmas shenanigans

The party's winding down...

Shaun strategically stays near the food!

Sunday, December 26, 2010

Stella gets a cow for Christmas!

Stella terrorizes her newest toy!

Christmas Eve 2010

Dinner at our house

Family photo op!

Mom & Dad!

My new head wrap!

Shaun loves opening presents!

Stella loves her perch!

Saturday, December 25, 2010

TRON Legacy 3D

We celebrated Christmas Eve by going to see Tron Legacy - Stella's not quite sure what to think about the 3D glasses though...

Saturday, December 18, 2010

Monday, November 29, 2010

Thanksgiving 2010

Thanksgiving Dinner at Grandma's in Oakley, KS

Not only was it Turkey Day, it was Aaron's 27th Birthday!

Molly, the newest addition to the Park family!

Back at the ranch, Stella gets into the Thanksgiving spirit of things...!

There just aren't words... :)

Sunday, November 28, 2010

Luscious Four-Layer Pumpkin Cake

Prep time: 20 min; total time: 1 hr 50 min

Serves 16

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) cream cheese, softened

1 cup powdered sugar

1 tub (8 oz.) Cool Whip, thawed

1/4 cup caramel ice cream topping

1/4 cup chopped pecans

Heat oven to 350°F. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers (do not frost top layer). Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

From kraftrecipes.com